Potential of starter culture to reduce biogenic amines accumulation in som-fug, a Thai traditional fermented fish sausage
This study assessed the effects of starter cultures (Lactobacillus sakei KM5474 and Lactobacillus plantarum KM1450) on the accumulation of biogenic amines (BAs) in Thai traditional fermented fish sausage. BAs formation (cadaverine, putrescine, histamine, tryptamine, phenylethylamine, and tyramine) w...
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| Format: | Article |
| Language: | English |
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BMC
2015-12-01
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| Series: | Journal of Ethnic Foods |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618115000669 |